The basics; Small 10lb.+ packer, really a sad looking brisket. Trimmed so it would fit the small MES30 so it now weighs approx. 8.3 lbs. Rubbed w/ salt, cayenne, onion, garlic, and the magically mystical Tatonka dust! You know when I was in college I could not have said that, that way without getting raised eyebrows....LOL Wrapped and chilled 48+ hours, Re-rubbed with Tatonka dust and injected with broth and a little Claudes Brisket Marinade (for the zip!). Threw in a 220 smoker, with a mix or 75% pecan and 25% charcoal. Checked for smoke draft, with the reloader ajar and adjusted the discharge vent. What do you do if you have to always trim a brisket to get it to fit? Make Chili !! Good time for hotdogs too! I have always been a chili hound and brisket just lends it self perfectly to a big old pot of chili! Brisket, rubbed, injected, chilled, re-rubbed and ready for action! Sure wish I had got the MES40! Lighting a tray of pecan and charcoal (the first time I tried this it was a horrible failure, this time I cut back on the percentage of charcoal and it lites fine. Its just a learning curve. I thought ahead and put some pinto's to soak so I would be sitting on go with my sides when the brisket was ready, I also got the cole slaw made (its always better the second day)! The meat goes in at midnight Mahahahaha!!!! I come back in 20 mins to check everything and the smoke is chugging! Vent currently at full open. I reduce to 1/2 and I should have gone back and reduced to 1/4, but I didn't. My bunk was callin my name! Here's were I usually leave the reloader when using the AMPs to insure it gets the draft needed. Like I said, I had had troubles with the charcoal chips before. I learned that not chips burn the same, I don't know why it was such a revelation since no two woods do either. Now we have good smoke, and the meats been probed. We are talking 30 mins later at this point. Again I'll show where I place the AMP's, it gets much better air flow when placed directly between the reloader and the discharge vent. I set a grate on top of the reloader metal box and the AMPs on it. Exactly 7 hours later, I hit 175 degrees. Now is that not just the best looking thang you've seen this afternoon? When I stuck a fork in it to remove and foil, it squirted juice, I didn't say leaked juice, it squirted! This, this completely amazed me. I normally get 18 hours out of a tray of chips, I have gotten over twenty by regulating the vent. That's a 7 hour smoke! If you ever want to see a complete burn, that's what they look like. The few black nuggets are the charcoal pellets. I pulled it, wrapped it and back in till it got up too 197. Towel wrapped and put in the Igloo noticed it start losing temp rapidly. I was expecting it to hold and slowly gain. So I unwrapped and but back in the smoker, it had already dropped to 193. This time I let sit to 203 and its now in the box resting. I'll try and explain why I said New Ideas in the topic. I never injected before. Really never saw a need, but with re-learning to cook with this smoker and using all the good suggestions on the boards I decided to see what I think about it. I am foiling, I meant to paper wrap but I was too scatter brained when the alarm went off this morning an hour ahead of what I ad approximated. I never foiled but once I believe. Its Tatonka Dust, I have tried it before on brisket with mixed results. I misunderstood how to use it then, it was my first time and I thought Tatonka was a rub its more like a spice. I cooked the brisket upside down. I always smoke a packer cap up so those juices constantly baste the meal. Someone told me that fat is oil, and oil can't penetrate the water based liquid that comprises the meats structure. Oil and water can't mix without a catalyst. The oil just helps brown. Its the first charcoal pellet smoke. Looking forward to see if it is distinguishable. Also would ya believe I didn't have any homemade stock/broth, no canned stock, not even any crystal or bouillon! I found a can of beef consume in the back of the pantry. So I tried it! I'll continue when I slice the brisket.